Ingredients:

  • 1.5 cups unsweetened almond milk
  • 1 scoop (30g) vanilla protein powder
  • 1 tsp peppermint extract
  • 0.25 tsp xanthan gum
  • 1 pinch sea salt
  • 3 tbsp mini dark chocolate chips

Instructions:

  1. Combine the almond milk, protein powder, peppermint extract, xanthan gum, and salt in a blender. Process on high for 30 seconds until the mixture is completely smooth.
  2. Pour the liquid base into the Ninja Creami pint container, scrape any foam off the top to ensure the surface is level, and freeze on a level surface for 24 hours.
  3. Remove the pint from the freezer and process using the 'Lite Ice Cream' function (for protein versions) or 'Ice Cream' function.
  4. If the texture is crumbly, add 1 tablespoon of extra milk to the center and select the 'Respin' function.
  5. Create a 1-inch wide hole down the center of the pint, pour in the mini chocolate chips, and select the 'Mix-In' function.